What does “feel-good food” mean? It depends on who you ask. That’s why a different person hosts our monthly Feel-Good Food Plan, featuring tasty recipes and some wild cards. This month Aran Goyoaga recounts her return to bread baking. I grew up in my grandparents’ pastry shop in Spain, surrounded by sacks of flour and the hum of mixers. That’s where I was taught to believe in gluten’s power. Versatile and dependable wheat flour formed the basis of almost all their creations. It formed the foundation of our family’s income and our way of supporting the community. I never thought I’d have to abandon it… But bodies possess their own wisdom, and mine eventually craved something else.
